Pumpkin pie is one of my favorite desserts this time of year. Several in my family love pumpkin, so I usually make pumpkin pie several times during the fall and holidays.
Although I have a gluten free pie crust that I love, this year I have found that we also really enjoy crustless pumpkin pie.
Pumpkin pie is basically a custard filling, so crustless pumpkin pie is basically a form of pumpkin custard. And what I love about crustless pumpkin pie is that it is an easy gluten free dessert.
I used one of my favorite pumpkin pie recipes for this, but I think it would work with basically any pumpkin pie recipe.
Have you ever made a crustless pumpkin pie?
Crustless Pumpkin Pie
Easy to make, creamy crustless pumpkin pie is a delicious gluten free pie.
- 1- 15 ounce can pumpkin
- 1- 14 ounce can sweetened condensed milk
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- Heat oven to 425 degrees.
- In a bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, and salt.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees and bake for 30- 35 more minutes or until the knife inserted into the center comes clean.
- Cool completely and serve.
If you are gluten-free be sure to read labels to make sure that your ingredients are gluten-free.
Amount Per Serving: Calories: 244Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 69mgSodium: 235mgCarbohydrates: 39gFiber: 1gSugar: 38gProtein: 7g
Nutritional values are approximate and aren't always accurate.
Is there anything special you need to do to prepare the pan or should you use a special type of pan?
No, I just use a regular pie pan. I did not even grease it, I just poured the batter into the pan and baked it.
Terri @ Travel 50 States with Kids
This is delicious! I baked it in a springform pan which made it really easy to serve. Happy Thanksgiving, Lynn!
Made this over the weekend-didn’t change a thing. Fantastic. Not super sweet either.
How can I make this egg free? I’m looking forward to trying this.
I have never made it egg free, so I am not sure on that.
I love this recipe, it’s soooo easy!! It tasted a little salty so reduced the salt to 1/4 tsp. I also mixed it up in a
square corning ware glass pan that I baked it in and so no extra bowls to clean. It also tastes better and cooks faster than a similar recipe that has flour in it. So this is a fantastic gluten free recipe that tastes better than the recipe with gluten!
I am so glad that you enjoyed it!
I didn’t have evaporated milk and was so pleased to find this recipe! It cooked easily and was delicious!
I am glad to know that you enjoyed it! Thanks for letting me know.
Made this today. Very simple and tastes great! Not too sweet at all.
I am glad that you enjoyed it!
What are the carbs in this pie?
Can I use real pumpkin? Live in south africa and have never seen tinned pumpkin here!
I haven’t tried it. Most people here use canned/tinned pumpkin. Some people do grow and cook it, but most used canned. If you use it in other pumpkin and pumpkin pie recipes and it works I think it will work fine here. If you try it, I would love to hear how it works. I hope you enjoy it!
trying it in a toaster oven with a 1at Pyrex dish
I used two 9 inch glass pie plates… the filling was not going to fit in one.
Baked for 15 mins @450 and 15 mins @350… perfection! (And the kitchen smells soooo good!)
I am glad that you enjoyed it!
I’ve made a impossible pumpkin pie for 40+years. It was the original recipe. Only on the original recipe I add pumpkin pie spice or(allspice and 1/2 c.SR. flour or little less mix it all in a blender well and pore into 2 lightly greased pie pans. This is the only way I make pumpkin pie. My family likes this better then with pie crust..it makes its own crust when it bakes…today I will make my impossible pumpkin pies for Thanksgiving tomorrow. Hope you all have a good Thanksgiving .
Thanks for sharing your version of a crustless/impossible pie. I hope that you had a nice Thanksgiving!
Have it in the oven now. Did not know crustless pumpkin pie existed. Can’t wait to try.